| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c999fee6428152a996011d506925c2d7 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-56
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-2056
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-428 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07D277-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07D277-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-56 |
| filingDate |
2001-09-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8fc9a1b247d118be3b9e221d6be9c175
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0a7afca9173387707f82a80ac23f348d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d33bdb07c036c85e7d31dd8a7f05d69c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_44cc00ff21f7547dbc1da5058f622f0e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a90f9007c8462b6fe20a0291f21fb9b5
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_853412153532f6f81130d612db24e5b4 |
| publicationDate |
2003-06-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-1317884-A1 |
| titleOfInvention |
Compositions for enhancing or improving the flavor of foods or drinks and method of enhancing or improving the flavor of foods or drinks by using the same |
| abstract |
In the present application are disclosed a method fornenhancing or improving the flavor of foods or drinks inngeneral with the use of a non-volatile thiazolidinencompound alone or a non-volatile flavor compound and/or anreaction flavor concurrently with the non-volatilenthiazolidine compound, a simple and effective method fornimproving the flavor of a retort food by suppressing thenflavor-deterioration upon heat sterilization or thenunpleasant odor at the time of eating, and a simple andneffective method for improving the flavor of a soybean-incorporatednfood product by suppressing the unpleasant,nweed-like odor peculiar to soybean. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105431509-B
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-3040406-A4
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105431509-A |
| priorityDate |
2000-09-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |